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NOURISHING TRADITIONAL DIETS THE KEY TO DIGESTIVE HEALTH BY SALLY FALLON MORELL, PRESIDENT THE WESTON A. PRICE FOUNDATION POWERPOINT DESIGN BY SANDRINE HAHN
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  • NOURISHING TRADITIONAL DIETS

    THE KEY TO DIGESTIVE HEALTH

    BY SALLY FALLON MORELL, PRESIDENT

    THE WESTON A. PRICE FOUNDATION

    POWERPOINT DESIGN BY SANDRINE HAHN

  • 3

  • 4

  • WESTON A. PRICE 1870 – 1948

    5

  • PRIMITIVE SEMINOLE INDIANS OF FLORIDA

    6

    BEAUTIFUL FACIAL DEVELOPMENT SHOWS

    OPTIMAL EXPRESSION OF GENETIC POTENTIAL.

  • MODERNIZED SEMINOLE INDIAN OF FLORIDA

    7

    POOR DIET HAS PREVENTED OPTIMAL EXPRESSION OF THE GENETIC POTENTIAL

  • THE TEETH TELL THE TALE!

    STRAIGHT TEETH CROWDED, CROOKED TEETH

    PLENTY OF ROOM IN HEAD FOR

    PITUITARY, PINEAL, HYPOTHALAMUS

    COMPROMISED SPACE FOR MASTER

    GLANDS IN THE HEAD

    GOOD SKELETAL DEVELOPMENT, GOOD

    MUSCLES

    POOR DEVELOPMENT, POOR

    POSTURE, EASILY INJURED

    KEEN EYESIGHT AND HEARING POOR EYESIGHT AND HEARING

    OPTIMAL FUNCTION OF ALL ORGANS,

    including the gut!

    COMPROMISED FUNCTION OF ALL

    ORGANS

    OPTIMISTIC OUTLOOK, LEARNS EASILYDEPRESSION, BEHAVIOR PROBLEMS,

    LEARNING PROBLEMS

    ROUND PELVIC OPENING, EASY

    CHILDBIRTH

    OVAL PELVIC OPENING, DIFFICULT

    CHILDBIRTH

    8

  • MODERN CHILDRENMOST MODERN CHILDREN HAVE NARROW FACES

    AND NEED BRACES TO STRAIGHTEN THEIR TEETH9

  • HEALTHY BABIES10

  • WHAT ARE THE UNDERLYING CHARACTERISTICS

    OF THESE HEALTHY DIETS?

    GREAT VARIETY IN TRADITIONAL DIETS

    11

    Some had no plant foods

    Some had few animal foods

    Some high carb, some low carb

    Some had mostly cooked foods

    Some had large amounts of raw foods

    Some had milk products; some did not

    Some had grains; some did not

    Some had fruits; some did not

  • REFINED AND DENATURED

    FOOD COMPONENTS 1930s

    Refined Sugar

    White Flour

    Vegetable Oils

    Canned Foods

    Condensed Milk

    REFINED AND DENATURED FOOD

    COMPONENTS TODAY

    Refined Sugar

    High Fructose Corn Syrup

    White Flour

    Pasteurized Milk

    Skim and Low Fat Milk

    Hydrogenated Fats

    Refined Vegetable Oils

    Isolated Protein Powders

    Additives/Artificial Sweeteners

    12

    FIRST PRINCIPLE

    NO REFINED OR DENATURED FOODS

  • 13

    "LIFE IN ITS FULLNESS IS MOTHER NATURE OBEYED."WESTON A. PRICE, DDS

    FACTORY FOODS ARE NOT MOTHER NATURE ’S FOODS!

  • 14

    FISH AND SHELLFISH

    BIRDS

    RED MEAT

    MILK AND MILK PRODUCTS

    EGGS

    REPTILES

    INSECTS

    SECOND PRINCIPLE

    EVERY DIET CONTAINED ANIMAL PRODUCTS

    Including organs, oil, bones, and heads.

    Weston Price found the best bone structure

    among those eating seafood

    Chicken, ducks, geese, etc.,including the organs, fat and skin.

    Beef, goat, sheep, game, etc.,with organ meats and fat preferred.

    From pasture raised chickens

    Raw or cultured, not pasteurized

  • VITAMIN B12 DEFICIENCY

    15

    EARLY SIGNS PSYCHIATRIC DISORDERS CHRONIC DISEASE

    FATIGUE DEPRESSIONMULTIPLE SCLEROSIS

    TINGLING IN HANDS AND

    FEETOBSESSIVE COMPULSION ANEMIA

    SLEEP DISORDERS MANIC DEPRESSION CANCER

    IRRATIONAL ANGER

    DEMENTIA ALZHEIMER’S HEART DISEASE

  • PRIMITIVE DIETS CONTAIN 4 TIMES

    THE CALCIUM AND OTHER MINERALS,

    AND 10 TIMES THE FAT-SOLUBLE VITAMINS

    COMPARED TO THE MODERN AMERICAN DIET.

    19

    THIRD PRINCIPLE

    NUTRIENT DENSITYDR. PRICE’S KEY FINDING

  • SOURCES OF VITAMINS A AND DSEAFOOD

    FISH EGGS

    FISH LIVERS

    FISH LIVER OIL

    FISH HEADS

    SHELL FISH

    OILY FISH

    SEA MAMMALS

    LAND ANIMALSGRASS-FED!

    INSECTS

    BUTTER AND CREAM

    EGG YOLKS

    LIVER, ORGAN MEATS

    ANIMAL FAT

    20

    ESPECIALLY MONO-GASTRIC ANIMALS SUCH AS

    BIRDS, PIG, BEAR, GUINEA PIG

  • A question arises as to the efficiency of the human body in removing all of the minerals from the ingested foods. Extensive laboratory determinations have shown that most people cannot absorb more than half of the calcium and phosphorus from the foods eaten. The amounts utilized depend directly on the presence of other substances, particularly fat-soluble vitamins.

    It is at this point probably that the greatest breakdown in our modern diet takes place, namely, in the ingestion and utilization of adequate amount of the special activating substances, including the vitamins [A and D] needed for rendering the minerals in the food available to the human system.

    It is possible to starve for minerals that are abundant in the foods eaten because they cannot be utilized without an adequate quantity of the fat-soluble activators.

    THE FAT-SOLUBLE ACTIVATORS A AND D

    21

    "

    "WESTON PRICE, DDS

    NUTRITION AND PHYSICAL DEGENERATION

  • VITAMIN A MYTH: PLANT FOODS CONTAIN VITAMIN A

    22

    TRUTH: THERE IS NO VITAMIN A IN PLANT FOODS

  • PROTEIN ASSIMILATION

    CALCIUM ASSIMILATION

    PROPER GROWTH

    PREVENTION OF BIRTH DEFECTS

    PROPER FUNCTION OF THE ENDOCRINE SYSTEM

    THYROID FUNCTION

    IMMUNE SYSTEM FUNCTION

    PRODUCTION OF STRESS AND SEX HORMONES

    EYES, SKIN, BONES

    WELL FORMED GUT

    VITAMIN A

    74

    NEEDED FOR NUMEROUS PROCESSES IN THE BODY

  • VITAMIN A IS NEEDED FOR EACH CONVERSION.

    TRANS FATS INHIBIT ENZYMES THAT MAKE THESE CONVERSIONS.

    CHOLESTEROLTHE MOTHER OF ALL HORMONES

    Progesterone

    Pregnenolone

    DHEA

    Testosterone

    ACTH

    CHOLESTEROL

    24

    SEX HORMONES

    REGULATE

    MINERAL METABOLISM,

    GLUCOSE LEVELS,

    BLOOD PRESSURE,

    HEALING AND STRESS

    CorticosteroneAldosteroneCorticosterone

    Pregnenolone

    11 Deoxycortisol Progesterone

    Androstenedione Estradiol

    Cortisol

  • VITAMIN D MYTH

    MYTH - To get adequate vitamin D, just expose your face and hands to sunlight for 10 minute every day.

    TRUTH - The body makes vitamin D out of cholesterol by the action of UV-B sunlight on the skin. However, except in the Tropics, UV-B is available only at mid-day during the summer months.

    25

  • VITAMIN D FOOD SOURCESAll healthy primitive groups, including those living in the

    tropics, had rich dietary sources of vitamin D.

    FISH LIVER OILS

    FISH EGGS

    SHELL FISH

    OILY FISH

    INSECTS

    BUTTER

    EGG YOLKS

    ORGAN MEATS

    FAT OF BIRDS AND PIGS

    BLOOD

    26

  • ROLES OF VITAMIN DHEALTHY BONES

    PROPER GROWTH

    MINERAL METABOLISM

    MUSCLE TONE

    REPRODUCTION

    HEALTHY SKIN

    INSULIN PRODUCTION

    IMMUNE SYSTEM

    NERVOUS SYSTEM

    CELL FUNCTION

    FEEL GOOD CHEMICALS

    LONGEVITY

    27

  • ALSO, LIVER AND OTHER ORGAN MEATS

    AS IN SAUSAGE, PATE, LIVERWURST, SCRAPPLE, ETC.

    SOURCES OF VITAMINS A AND D IN THE TRADITIONAL AMERICAN DIET

    28

  • Lard

    AMERICANS COOKED IN LARD!

    29

  • VITAMIN D IN LARD

    HELPS THE BODY

    MAKE NEURO-CHEMICALS

    THAT PROTECT

    AGAINST DEPRESSION.

    30

  • ACTIVATOR X = VITAMIN K2

    31

    ANIMAL FORM: K2 is the animal form of vitamin K, made

    from K1, the plant form.

    GROWTH: Plays important role, especially in facial

    development. Sign of deficiency: Underdevelopment of

    middle third of the face.

    BONES AND TEETH: Needed for deposition of phosphorus

    and calcium in bones and teeth

    HEART DISEASE: Prevents calcification and inflammation of

    the arteries.

    BRAIN: Involved in synthesis of myelin sheath; supports

    learning capacity.

    REPRODUCTION: Vital for normal reproduction.

  • THE SYNERGY OF VITAMINS A, D and K

    VITAMINS A AND D TELL CELLS TO MAKE CERTAIN PROTEINS

    32

    k

    K

    A D

    VITAMIN K ACTIVATES PROTEINS AFTER

    SIGNALING BY VITAMINS A AND D

  • TESTED SOURCES

    BEAR FAT

    NATTO (FERMENTED SOY)

    GOOSE LIVER

    CHEESES

    EGG YOLK

    BUTTER

    CHICKEN LIVER

    FATTY MEATS

    SAUERKRAUT

    FOOD SOURCES OF VITAMIN K2OTHER PROBABLE SOURCES

    GOOSE, DUCK AND CHICKEN FAT

    CRUSTACEAN "BUTTER"(HEPATOPANCREAS)

    OTHER ORGAN MEATS

    FISH EGGS

    FERMENTED COD LIVER OIL

    33

  • 34

    THE SACRED COWA Step-Up Transformer of Grass and Sunlight into the

    Vital Fat-Activators A, D and K2

  • THE PASTURED POULTRY MODEL

    35

  • THE “EFFICIENT”INDUSTRIAL

    CONFINEMENT MODEL

    36

  • Real Eggs

    Supermarket Egg

    Pastured Egg

    Organic Egg

    8 times more vitamin D,

    2 times more vitamin A

    in pastured egg compared to supermarket egg

    37

  • 10-13 TIMES MORE VITAMIN A AND

    3 TIMES MORE VITAMIN D IN GRASS-FED BUTTER

    38

    CONFINEMENT BUTTER GRASS-FED BUTTER

  • LardTHE SOLUTION TO VITAMIN D DEFICIENCY!

    12 times more vitamin D in lard from pastured animals compared to conventional

    One test found 1100 IU vitamin D in 1 tablespoon of grass-fed lard!

    39

  • Real Cheese

    RAW CHEESE FROM PASTURED ANIMALS

    A COMPLETE FOOD!

    Best Source of Vitamin K2 in the Western Diet40

  • KEY NUTRIENTS FOR GUT & BRAIN DEVELOPMENTVITAMIN A: Cod liver oil; liver, butter and egg yolks from grass-

    fed animals

    VITAMIN D: Cod liver oil; lard, butter and egg yolks from grass-

    fed animals

    VITAMIN K: Butter, egg yolks and organ meats from grass-fed

    animals

    CHOLINE: Liver, egg yolks from grass fed animals

    DHA: Cod liver oil, liver, butter, egg yolks

    ZINC: Red meat from grass fed animals, shell fish

    CHOLESTEROL: Seafood; dairy foods, eggs and meat of grass fed

    animals

    ARACHIDONIC ACID: dairy foods, eggs, meat and organ meats

    41

  • ARACHIDONIC ACID

    42

    • Highly unsaturated omega-6 fatty acid.• Needed for regulating inflammation.• Critical for tight cell-to-cell junctures, hence a

    healthy gut wall.• Found in animal fats and organ meats.

  • SATURATED FATS & CHOLESTEROL

    43

    • Saturated fat gives stability to cell walls.• Cholesterol makes cell walls waterproof.

  • HIGH-VITAMIN COD LIVER OIL AND HIGH-VITAMIN BUTTER OIL

    Dr. Weston Price found that

    HIGH-VITAMIN COD LIVER OIL

    (source of vitamins A and D)

    given with

    HIGH-VITAMIN BUTTER OIL

    (source of vitamin K)

    was a very powerful combination for mineral

    absorption. He used this combination to

    treat tooth decay, bone and growth

    problems, arthritis and many other disease

    conditions.

    IF BUTTER OIL IS NOT AVAILABLE, INCLUDE OTHER SOURCES OF VITAMIN K2

    IN THE DIET WHEN TAKING COD LIVER OIL.44

  • 45

    Your baby. . .

    Give him the help

    he needs to build a

    well-shaped head ...

    a straight, strong

    back. . .

    sound, even teeth

    ...

    Daily use is

    important!

    Squabb’s Cod Liver Oil

  • 46

  • FOURTH PRINCIPLE

    47

    ALL CULTURES COOKED SOME OR

    MOST OF THEIR FOOD…

    BUT THEY ALWAYS ATE SOME

    OF THEIR ANIMAL FOODS RAW

  • MILK PROTEINS: Three dimensional, like tinker toys.

    CARRIERS: Carry vitamins and minerals through the gut into the blood

    stream; enhance the immune system; protect against disease.

    IMMUNE DEFENSE: Pasteurization and ultra-pasteurization flatten the

    three-dimensional proteins; the body thinks they are foreign proteins and mounts an immune defense.

    DISEASES: Immune attacks lead to juvenile diabetes, asthma, allergies and other disorders later in life.

    PROTEINS IN MILK

    ALLERGIES: More and more people unable to tolerate pasteurized milk;

    one of the top eight allergies; some have violent reactions to it.

    DECLINE: Consumption of fluid milk declining at 1 percent per year.

    48

  • RAW MILK DIGESTIBILITY

    RAW MILK DIGESTS ITSELF!

    Enzymes in raw milk are activated in the digestive tract

    Enzymes and carrier proteins in raw milk ensure all nutrients are absorbed

    Friendly bacteria in milk aid in digestion

    No energy required to digest raw milk; net energy gain

    49

    PASTEURIZED MILK IS VERY DIFFICULT TO DIGEST

    The body must supply the enzymes needed to digest the milk

    Proteins warped and distorted by pasteurization put additional strain on digestion

    Much energy required to digest pasteurized milk; net energy loss

  • RAW MILK & GLUTATHIONE

    • Glutathione: Key compound for detoxification

    • High levels in whey protein

    • Research in 1991 discovered that whey proteins only boost glutathione status in their raw, undenatured state.

    • Explains the success of the Milk Cure

    Source: http://www.westonaprice.org/blogs/cmasterjohn/2010/09/11/the-biochemical-magic-of-raw-milk-and-other-raw-foods-glutathione50

  • RAW MILK FOR CHILDREN• Calcium for optimal growth, strong bones,

    strong teeth.

    • Protection against asthma, allergies, eczema

    • Builds immune system.

    • Glutathione for protection against toxins.

    • Builds healthy gut wall.

    51

  • FIFTH PRINCIPLEHIGH LEVELS OF ENZYMESAND BENEFICIAL BACTERIA

    52

  • RAW DAIRY PRODUCTS

    RAW MEAT AND FISH

    RAW HONEY

    TROPICAL FRUITS

    COLD PRESSED OILS EX. EXTRA VIRGIN OLIVE OIL

    WINE AND UNPASTEURIZED BEER

    LACTO-FERMENTED (ENZYME ENHANCED)

    EXAMPLES OF ENZYME-RICH FOODS

    53

    VEGETABLES such as SAUERKRAUT, PICKLES

    MEATS such as SALAMI

    DAIRY PRODUCTS such as YOGURT

    FRUITS such as CHUTNEY, ASIAN PLUM SAUCE

    FISH such as GRAVLAX

    BEVERAGES such as KOMBUCHA

  • OLD PARADIGM: Healthy human body is sterile and microbes attack it, making us sick.

    NEW PARADIGM: Healthy human body lives in symbiotic relationship with microorganisms.

    SIX POUNDS OF HEALTHY BACTERIA IN OUR DIGESTIVE TRACT:

    BENEFICIAL BACTERIA

    DIGEST OUR FOOD

    ASSIST IN ASSIMILATION

    CREATE NUTRIENTS

    PROTECT US AGAINST TOXINS

    HELP US FEEL GOOD

    54

    WITHOUT GOOD BACTERIA, WE ARE DEAD!

  • LACTO-FERMENTED CONDIMENTSPROVIDE ENZYMES AND GOOD BACTERIA

    SAUERKRAUT, CORTIDO (SPICY SOUTH AMERICAN SAUERKRAUT),

    PICKLED RELISH, PICKLED BEETS, PEACH CHUTNEY, APPLE BUTTER

    55

  • LACTO-FERMENTED BEVERAGES

    KVASSKOMBUCHA

    SOUR GRAIN DRINK

    56

    COMMERCIALLY AVAILABLE

  • BENEFITS REASON

    DEACTIVATES ENZYME INHIBITORS BLOCK DIGESTION

    NEUTRALIZES PHYTIC ACID BLOCKS MINERAL ABSORPTION

    NEUTRALIZES TANNINS AND LECTINS IRRITANTS

    PRE-DIGESTS COMPLEX STARCHES & SUGARS HARD TO DIGEST

    BEGINS BREAKDOWN OF GLUTEN HARD TO DIGEST; CAN BE TOXIC

    BEGINS BREAKDOWN OF CELLULOSE IMPOSSIBLE TO DIGEST 57

    SIXTH PRINCIPLE

    SEEDS, GRAINS, LEGUMES AND NUTS

    ARE SOAKED, SPROUTED, FERMENTED OR NATURALLY

    LEAVENED

    PROPER PREPARATION MAKES SEED FOODS MORE DIGESTIBLE

    AND THEIR NUTRIENTS MORE AVAILABLE.

  • HERBIVORE STOMACHS

    58

  • HUMAN STOMACHS

    59

  • PROPER PREPARATION OF SEED FOODS

    IMITATES NATURAL FACTORS THAT

    NEUTRALIZE THE SEED’S "PRESERVATIVES"

    AND ALLOW IT TO SPROUT:

    MOISTURE

    WARMTH

    SLIGHT ACIDITY

    TIME

    60

  • 61

  • 62

  • 63

  • 64CRUEL BREAKFAST

  • 65

    MORE CRUEL BREAKFASTS

  • GOOD BREAKFASTS

    FRIED EGGS WITH NO-NITRATE BACON

    AND FRUIT

    66

    SMOOTHIE MADE WITH WHOLE YOGHURT,

    EGG YOLKS, FRUIT AND COCONUT OIL

    SCRAMBLED EGGS WITH SAUTÉED POTATOES

  • GOOD GRAIN BREAKFAST

    1. SOAK ROLLED OATS IN WARM WATER AND 1 TABLESPOON

    OF SOMETHING ACIDIC – WHEY, YOGHURT, VINEGAR OR

    LEMON JUICE – OVERNIGHT.

    67

  • 2. NEXT MORNING, BRING WATER AND SALT TO A BOIL.

    3. ADD SOAKED OATMEAL, BRING TO A BOIL AND COOK, STIRRING,

    FOR ONE MINUTE.

    4. COVER AND LET SIT SEVERAL MINUTES.

    68

  • 5. SERVE OATMEAL WITH PLENTY OF BUTTER OR CREAM AND A

    NATURAL SWEETENER. SPRINKLE COCONUT AND/OR CRISPY NUTS

    ON TOP IF DESIRED.

    69

  • 70

    GENUINE SOURDOUGH BREAD

    Celiacs can tolerate genuine sourdough bread without problems.

    Appl Environ Microbiol. 2004 Feb; 70(2): 1088–1096

  • Teeth marks in butter

    71

  • PROBLEMS WITH SOY FOODS

    PHYTIC ACID: Blocks absorption of calcium, magnesium, iron, copper and especially zinc.

    PROTEASE INHIBITORS: Block protein digestion,cause swelling of pancreas.

    ISOFLAVONES: Block thyroid function and cause endocrine disruption. Lower cholesterol.

    LECTINS: Irritating to the gastrointestinal tract.

    OXALATES: High levels can cause kidney stones.

    MANGANESE: High levels can cause brain damage in infants.

    72

  • 73

    ONLY NATURAL FATS

    NO INDUSTRIAL FATS AND OILS

    SEVENTH PRINCIPLE

  • THE MANY ROLES OF SATURATED FAT

    CELL MEMBRANES – should be 50% saturated fatty acids.

    BONES – Saturated fats help the body put calcium in the bones.

    HEART DISEASE – Lower Lp(a), a marker for heart disease.

    HEART FUNCTION – Saturated fats are preferred food for the heart.

    LIVER – Saturated fats protect the liver from alcohol and other poisons.

    LUNGS – Can't function without saturated fats.

    KIDNEYS – Can't function without saturated fats.

    IMMUNE SYSTEM – Enhanced by saturated fats.

    ESSENTIAL FATTY ACIDS – Work together with saturated fats.

    DETOXIFICATION – Supports body's detox mechanisms

    74

  • 75

    THE FIVE BASIC GOOD FATS AND OILS

    Pastured Butter, Extra Virgin Olive Oil, Pastured Lard, Coconut Oil, Fermented Cod Liver Oil

  • 76

    THE BAD FATS!

  • EIGHTH PRINCIPLE

    ALL DIETS CONTAINED SOME SALT

    SEA SALT

    SALT FLATS AND MINED SALT

    ASHES OF MARSH GRASSES

    MEAT AND MILK PRODUCTS

    BLOOD AND URINE

    More salt needed with cooked foods

    77

  • NINTH PRINCIPLE

    ALL TRADITIONAL CULTURES MADE USE

    OF BONES, USUALLY AS BONE BROTH

    1. Supplies calcium and other minerals in a form easy to assimilate.

    2. Supplies nutrients that help build healthy cartilage.

    3. Supplies amino acids that help the body detoxify.

    4. Supplies gelatin to help digestion.

    5. Heals the digestive tract.

    6. Regulates dopamine for mental/emotional health

    (www.westonaprice.org/mentalemotional-health/meat-organs-bones-and-skin) 78

  • 79

    MSG has been linked to: diabetes, migraines and

    headaches, obesity, autism, ADHD and Alzheimer's.

    FOODS THAT CONTAIN HIGH LEVELS OF MSG

  • INGREDIENTS THAT CONTAIN MSG

    Monosodium Glutamate

    Hydrolyzed Vegetable Protein

    Hydrolyzed Protein

    Hydrolyzed Plant Protein

    Plant Protein Extract

    Sodium Caseinate

    Calcium Caseinate

    Yeast Extract

    Textured Vegetable Protein (TVP)

    Autolyzed Yeast

    Hydrolyzed Oat Flour

    Corn Oil

    Soy Protein Isolate80

  • Nerve Cells FromEXCITOTOXINS

    By

    Russell Blaylock, MD

    81

  • THE SOLUTION TO FATIGUE: Easy Digestion

    Raw Dairy, not pasteurized

    Proper Preparation of Grains

    Lacto-Fermented foods, rich in enzymes and beneficial bacteria

    Gelatin-rich bone broths

    Less energy required for digestion =

    More energy for you!82

  • QUARTERLY MAGAZINE

    INFORMATIONAL BROCHURES

    YEARLY SHOPPING GUIDE

    ANNUAL CONFERENCE

    LOCAL CHAPTERS

    83

  • www.westonaprice.org

    84

  • COLORFUL DIETARY

    GUIDELINES AND RECIPE

    BOOKLET BASED ON

    FOUR FOOD GROUPS

    85

  • 86

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    87

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